Sunday, June 24, 2012

Blue Cheese Arugula Potato Salad

This is not your mother's potato salad. Tangy blue cheese and spicy arugula punctuate this extra-special BBQ favorite. And certainly no mayonnaise can be found. 

The husband and I are particular fans of stinky cheese, but take a pass on this one if you don't love the strong flavor. More for us!

The players prepare. Any small potato will work here, I just love the colorful arrangement of the purple, red and white 'taters. Something about a purple potato is so very Dr. Seuss-ian, right? 

Nature's deepest hues and variety. 

A full spectrum of deepest blue from the cheese, all the way up to the fuchsia of a red onion. Cheese and onions await the arrival of warm potatoes. Dressing will ensue.

Soft, smokey potatoes with the fresh crispness of the arugula and red onion -- all with a creamy coating of blue cheese.

Blue Cheese Arugula Potato Salad
1 lb small potatoes
1/2 cup blue cheese
2 cups arugula
2 tablespoons red wine vinegar

Slice potatoes to even sizes and stick in a pot. Cover with water and bring to a boil. Cook the potatoes until just fork tender (no need to get mushy here). In a large bowl, crumble about a half cup of blue cheese. Thinly slice half of a red onion and add 2 tablespoons of red wine vinegar.

Coat potatoes lightly in olive oil and grill for a few minutes over medium heat. It's not a necessary step, but it adds color and another layer of flavor. Add the warm potatoes to the blue cheese and onion mixture. Mix in two cups of fresh arugula and serve immediately.

If making ahead, don't toss with arugula until just before serving.

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